Fiji's national raw fish dish: firm white fish cured in fresh lime juice until opaque, then folded through coconut cream with onion, chilli and tomato. Serve chilled straight after mixing, and only ever use fish that has been properly fresh-caught or previously frozen (never fish sitting unrefrigerated), since raw seafood carries real food-safety risk if it isn't handled cold throughout.
Dice the fish evenly
Cut the very fresh fish fillets into small, even cubes.
Cure in lime juice
Cover the diced fish completely with fresh lime juice and refrigerate until the flesh turns opaque and firm all the way through.
Drain the excess lime juice
Drain off most of the lime juice, leaving the cured fish just lightly moist.
Fold in coconut cream and vegetables
Fold the coconut cream, diced red onion, tomato and chilli through the cured fish until evenly coated.
Season and chill
Season with salt to taste and chill briefly before serving so it stays cold.
10 minServe immediately once mixed
Serve the kokoda straight away in small bowls, ideally in a half coconut shell.
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